Official information
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Restaurant name |
Hidariya
|
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Categories | Izakaya (Tavern)、Yakitori (Grilled chicken)、Seafood |
Phone number (for reservation and inquiry) |
050-5869-5874 |
Reservation Availability |
Reservations available
※現在はネット予約のみです。 |
Address |
東京都港区芝大門1-15-10 ヨシザネビル 1F |
Transportation |
◆10 seconds from Exit A6 ◆ Best access★ ◆ Immediately from Exit A6 of Daimon Station on the Toei Oedo Line and Asakusa Line. 4 minutes walk from the north exit of JR Hamamatsucho Station. 4 minutes walk from Toei Mita Line Shiba Park/Onarimon☆☆ 86 meters from Daimon. |
Opening hours |
|
Budget |
¥4,000~¥4,999 ~¥999 |
Budget(Aggregate of reviews) |
¥4,000~¥4,999~¥999
|
Method of payment |
Credit Cards Accepted (VISA、Master、JCB、AMEX) Electronic money Not Accepted QR code payment Not Accepted |
Table money/charge |
Charge: 330 yen (tax included) |
Number of seats |
20 Seats ( 4 semi-private table seats for 4 people, 1 table seat for 6-8 people) |
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Private dining rooms |
OK For 6 people、For 8 people |
Private use |
OK Up to 20 people |
Non-smoking/smoking |
Smoking / Non-smoking area separated Please check with the restaurant before visiting as the law regarding passive smoking countermeasures (revised Health Promotion Law) has been in effect since April 1, 2020 and may differ from the latest information. |
Parking lot |
not allowed |
Space/facilities |
Stylish space,Comfortable space,Tatami seats,Horigotatsu seats |
Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Cocktails,Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu) |
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Occasion |
This occasion is recommended by many people. |
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Location |
Secluded restaurant |
Website | |
The opening day |
2000.9.1 |
Phone Number |
03-5777-8731 |
Remarks |
Our store is a registered corporation that is a qualified invoice issuing business. It is truly thanks to our customers that we have been able to operate in this town for 24 years. We will continue to do our best to remain faithful to the basics without forgetting our original intentions and continue to do so for as long as possible. |